1 March, 2016

Shrimp Summer Rolls

Posted in : APPETIZER, SEAFOOD on March 1, 2016 by : rich1 Tags: corn, hot dog buns, lemon juice, mayonnaise, pesto, red bell pepper, scallions, shrimp

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Original recipe/pics are from Summer Shrimp Rolls/Rachel Ray

Instead of hot dog rolls, tostada chips could be used to make this a dip

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• 1 1/2 teaspoons extra-virgin olive oil
• 1 pound large shrimp– peeled, deveined and chopped
• 3/4 cup fresh corn kernels (from about 2 ears)
• 1/4 cup mayonnaise
• 1/4 cup pesto (see recipe finder)
• 2 tablespoons fresh lemon juice
• 1/2 red bell pepper, cut into 1/2-inch cubes
• 3 scallions, thinly sliced
• Salt and pepper
• 4 hot dog buns

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1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.